AMAZING MUSSELS
Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.
Provided by Gisela
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
- Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 27.2 g, Cholesterol 79.6 mg, Fat 13.8 g, Fiber 2.6 g, Protein 24 g, SaturatedFat 7.7 g, Sodium 1108.9 mg, Sugar 9.2 g
MUSSELS WITH SAFFRON BUTTER BROTH
Steps:
- Heat the butter and olive oil in a large pot over medium heat. Add the shallots and garlic and cook until softened, about 4 minutes.
- Add the mussels, wine, saffron, and parsley and season with salt and pepper, to taste. Give it a good stir, cover the pot, and cook until all the mussels open, about 8 to 10 minutes. Discard any mussels that have not opened. Transfer to a large bowl and serve with crusty bread.
MUSSELS IN ZUCCHINI BASIL BROTH
Categories Blender Food Processor Appetizer Basil Mussel Zucchini Summer Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 first-course servings or 4 main-course servings
Number Of Ingredients 10
Steps:
- Purée zucchini, basil, shallot, garlic, water, salt, pepper, and oil (in batches if necessary) in a blender until smooth, 1 to 2 minutes per batch.
- Transfer zucchini purée to a wide 6- to 7-quart heavy pot and add mussels. Bring to a simmer, uncovered, over moderately high heat, then cover and cook, stirring occasionally, until mussels just open wide (check frequently after 5 minutes and discard any mussels that remain unopened after 8 minutes).
BLACK MUSSELS STEAMED IN SAFFRON BROTH RECIPE
Steps:
- In a saucepan, over high heat, combine fish stock, saffron and white wine, bring to a boil. Reduce to simmering and let cook for 5 minutes. Set aside.
- In a separate saucepan, over high heat, add the butter and garlic. Cook until the garlic is tender. Add saffron broth and bring to a boil. Add the rest of the ingredients including the mussels and cover.
- When the mussels open up remove the pan from the heat and let it seat for 1 to 2 minutes. Serve in a bowl and garnish with a slice of fresh lemon or lime.
GRILLED PAELLA WITH CHICKEN, CHORIZO, SHRIMP AND MUSSELS
The beauty to grilling your paella is that a grill has more room for a large paella pan than a stovetop. You will have more even heat distribution on the bottom of the pan, which helps create a beautiful socarrat, also known as the caramelized crispy rice on the bottom of a paella.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat a grill to medium on one side and medium high on the other side. If using charcoal, stack the briquettes so they are layered at least halfway up to the grates.
- Remove 4 wide strips of zest from the lemons, then cut the lemons in half and set aside. Combine the chicken broth, lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the broth mixture over medium-low heat until steaming; cook 25 to 30 minutes, reducing the heat as needed if the broth starts to simmer. Strain into a large measuring cup or heatproof container.
- Meanwhile, combine the bell pepper, onion, tomatoes and garlic in a food processor and pulse until finely chopped. Put the chicken in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the smoked paprika.
- Grill the lemon halves and chicken over medium-high heat, turning occasionally, until the lemon halves are charred, 3 to 5 minutes, and the chicken skin is golden brown and crisp, 15 to 17 minutes. Remove to a plate.
- Meanwhile, set a 15-inch paella pan on the grill grates over medium heat and add the remaining 1 tablespoon olive oil. Add the chorizo and cook, flipping once, until golden brown, 3 to 4 minutes. Add the tomato mixture, season with salt and pepper and cook, stirring occasionally, until the juices have almost evaporated, about 10 minutes. Add the wine and cook until the liquid is evaporated, 3 to 4 more minutes. Add the rice and a big pinch of salt; stir to combine and toast lightly, 1 to 2 minutes. Add the strained broth and stir to combine. Close the grill and cook without stirring, rotating the pan 180 degrees halfway through, until the rice is plumped and about half of the liquid is absorbed, 6 to 8 minutes.
- Stir in the olives and peas. Nestle the chicken, shrimp and mussels in the rice. Grill, covered and rotating the pan 180 degrees halfway through, until the shrimp and chicken are cooked through and the mussels have opened, 10 to 20 more minutes (discard any mussels that do not open).
- Remove the paella from the grill and top with the parsley. Serve with the grilled lemon halves.
MUSSELS WITH RED CURRY GARLIC BROTH AND BASIL TOASTS
The mussels are roasted in the oven, then served with a spicy curry sauce and garlic toasts that have been flavored with fresh basil. From my local newspaper courtesy of Rozanne Gold.
Provided by threeovens
Categories Mussels
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Cut baguette, on the bias, into 1/2 inch thin ovals.
- Spread on baking sheet and toast until crisp and golden, about 5 minutes.
- Cut garlic in half and rub one side of each toast; then rub with a handful of basil leaves until it is green and fragrant.
- Increase heat in oven to 500 degrees F.
- Spread mussels out on a rimmed baking sheet and pour the wine over them; roast until opened, about 10 minutes.
- Meanwhile, melt butter in a skillet, add pressed garlic, and cook for one minute, stirring to prevent browning.
- Pour chicken broth or tomato juice into the the skillet and stir in the curry paste; season with salt to taste, if needed.
- Transfer mussels to bowls and pour butter sauce over them; serve with basil scrubbed toasts.
Nutrition Facts : Calories 771.7, Fat 19.2, SaturatedFat 8.9, Cholesterol 94.2, Sodium 1507.3, Carbohydrate 84.4, Fiber 3.2, Sugar 4.5, Protein 43.2
MUSSELS WITH TOMATO AND BASIL
Steps:
- Clean the mussels and put them in a large saucepan on high heat. Sprinkle in the white wine, cover and cook until the mussels open. Remove from heat as soon as they have opened, strain off the liquor and keep it.
- Debeard the mussels and discard one-half of each shell. Set the mussels in half-shells on a serving dish.
- Preheat oven to 350 degrees. Soften the shallots in the olive oil over moderate heat and add about one cup of the mussel cooking liquor.
- Reduce the mussel liquor until it has almost disappeared, then add the tomatoes, heat through and add the garlic. Warm through again to drive off some but not all of the volatility of the garlic, then add the basil, freshly snipped. Add the parsley and season the sauce with salt and pepper.
- Heat the mussels through in the oven; don't overdo it or they will toughen. Spoon the sauce into the mussel shells and serve.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 2 grams, Sodium 647 milligrams, Sugar 1 gram
MUSSELS IN ZUCCHINI BASIL BROTH
Make and share this Mussels in Zucchini Basil Broth recipe from Food.com.
Provided by dicentra
Categories Mussels
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Purée zucchini, basil, shallot, garlic, water, salt, pepper, and oil (in batches if necessary) in a blender until smooth, 1 to 2 minutes per batch.
- Transfer zucchini purée to a wide 6- to 7-quart heavy pot and add mussels. Bring to a simmer, uncovered, over moderately high heat, then cover and cook, stirring occasionally, until mussels just open wide (check frequently after 5 minutes and discard any mussels that remain unopened after 8 minutes).
Nutrition Facts : Calories 574.8, Fat 28.4, SaturatedFat 4.5, Cholesterol 127.3, Sodium 1751.1, Carbohydrate 21.9, Fiber 1.6, Sugar 2, Protein 55.9
MUSSELS IN LIME-COCONUT BROTH
Steps:
- Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
- Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
- Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.
Nutrition Facts : Calories 569.6 calories, Carbohydrate 28.2 g, Cholesterol 106.9 mg, Fat 31.6 g, Fiber 2.2 g, Protein 45.7 g, SaturatedFat 21.5 g, Sodium 766.7 mg, Sugar 3.5 g
STEAMED MUSSELS IN THAI BROTH
Provided by Amanda Hesser
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum. Stir until herb leaves wilt, about 5 minutes. Add sake, lemon juice and stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
- Strain broth into another large pot. Add mussels, tomato and lime leaf. Cover, and place over high heat. Cook until mussels open, about 5 minutes. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint. Serve immediately.
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